Chocolate and Raspberry Tart

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Chocolate and Raspberry Tart PostIt would be cruel not to spoil yourself with this incredibly chocolatey chocolate and raspberry tart this weekend. Oh-so delicious and moreish, after the first slice it will be difficult not to stop.

Serves 8

Cooking time: 40-50 minutes

What You’ll Need: 

Chocolate pastry

  • 175g (6oz) plain flour
  • 15g (1/2oz) cocoa powder
  • 50g (2oz) caster sugar
  • 100g (4oz) butter, diced
  • 2 egg yolks

Filling

  • 250ml (8fl oz) double cream
  • 125ml (4fl oz) semi skimmed milk
  • 150g (5oz) dark chocolate, broken into pieces
  • 2 medium eggs
  • 65g (21/2oz) caster sugar
  • ½ teaspoon vanilla bean paste or extract
  • 175g (6oz) pack fresh raspberries
  • Extra raspberries and a little sifted cocoa powder to decorate

What To Do: 

  • To make the pastry, sift the flour and cocoa into a bowl, add the sugar and the butter and rub the butter in with fingertips or an electric mixer until it resembles fine crumbs.
  • Stir in the egg yolks and gradually bring the crumbs together, squeezing with fingertips and bring together to form a ball.  Add a little cold water if needed.
  • Knead the pastry lightly and roll out thinly on a lightly floured surface.  Lift the pastry over a rolling pin and then drape into a 24cm (9½in) fluted flan tin that is 2.5cm (1in) deep. Ease the pastry into the flan tin, pressing into the flutes.  Trim the pastry a little above the top of the tin with scissors to allow for shrinkage during baking.  Prick the base with a fork and chill in the fridge for 30 minutes.
  • Preheat the oven to 190°C/375°F/Gas Mark 5.  Transfer the chilled tart tin to a baking sheet, line the pastry case with a large square of non-stick baking paper and fill with baking beans.  Cook for 10 minutes.  Carefully lift the paper and beans out of the pastry case and cook for 5-10 more minutes until the base is crisp.
  • Meanwhile make the filling – pour the cream and milk into a saucepan, bring just to the boil, take the pan off the heat and add the chocolate.  Leave for five minutes until melted.  Whisk the eggs, sugar and vanilla together in a bowl until smooth and gradually whisk in the warm chocolate milk.
  • Sprinkle the raspberries over the base of the warm pastry case.  Strain the warm chocolate cream into the tart case and cook in the oven reduced to 160°C/325°F/Gas Mark 3 for 25-30 minutes or until just set with a slight wobble in the centre.  Leave to cool at room temperature for at 1-1½hours.  The tart can be made in advance and chilled in the fridge but the filling will be much firmer when sliced.
  • When ready to serve, remove the tin and transfer tart to a serving plate.  Sprinkle a few extra raspberries over the top and decorate with a little sifted cocoa.  Cut into slices to serve.

 

Recipe from seasonalberries.co.uk 

For some more berrylicious recipes have a look at our best strawberry recipes roundup. 

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